BISCOTTI
These classic Italian cookies get their signature crispness from being twice-baked: First, the dough is cooked in logs, cut into slices, then baked again. Because they travel and keep well, a pile of them makes an excellent gift wrapped in a cellophane bag and tied with a ribbon. Feel free to experiment with add-ins: Sub in hazelnuts or pistachios for the almonds. Add mini chocolate chips or dried cranberries, or a teaspoon of citrus zest. Or take the cookies over the top by drizzling with melted chocolate, glazing with icing or dusting with sprinkles. You do you.
Provided by Molly O'Neill
Categories cookies and bars, dessert
Time 1h
Yield About 24 cookies
Number Of Ingredients 9
Steps:
- Heat the oven to 325 degrees. Position rack in center of oven. With a small knife, scrape the seeds from the vanilla bean and place in a small bowl. Add the sugar and use your fingers to mix the vanilla evenly into the sugar. Set aside. With an electric mixer, cream the butter until light. Add the vanilla sugar and mix until fluffy. Add the eggs and the vanilla extract and mix until smooth. Stir together the flour, baking powder, salt and almonds and stir into the butter mixture.
- Line a baking sheet with parchment paper. Divide the dough into 3 pieces. On a lightly floured surface, shape each piece of dough into a log that is about 1 1/4 inches in diameter. Place the logs on the baking sheet, spacing them as far apart as possible. Bake in the center of the oven until lightly browned, about 30 minutes.
- Place the logs on a cutting board and let them cool slightly. With a serrated knife, cut the logs on the diagonal into 1/2-inch-thick pieces. Place on the baking sheet, cut side down. Bake until lightly browned, about 15 minutes, turning once. Transfer the cookies to a rack to cool. Store in an airtight container.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 3 grams, Sodium 78 milligrams, Sugar 7 grams, TransFat 0 grams
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Luis Estrada
[email protected]I love the subtle anise flavor in these biscotti. It's a nice change from the traditional chocolate chip cookie.
mohsin zia
[email protected]These biscotti are the perfect addition to a holiday cookie platter. They're festive and delicious.
Victor Hernandez
[email protected]I've never made biscotti before, but this recipe was easy to follow and the results were delicious. I'll definitely be making them again.
Sawmil Magar
[email protected]These biscotti are the perfect afternoon pick-me-up. They're just the right amount of sweetness and crunch.
Mike Limas
[email protected]I'm allergic to nuts, so I substituted chopped dried fruit instead. The biscotti still turned out great.
Qamar Malik
[email protected]These biscotti are a great way to use up leftover egg whites. I always have a few extra after making macarons.
Octaviun Lewis
[email protected]I love the crispy texture of these biscotti. They're the perfect dunkable cookie.
Syed Shahbaz
[email protected]These biscotti are a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Millie S Vega
[email protected]I'm not sure what went wrong, but my biscotti turned out flat and dense. Maybe I didn't mix the dough enough?
Ali Abbas gamear Technical
[email protected]I made these biscotti for my Italian grandmother and she said they were the best she'd ever had.
Amin Faisal
[email protected]These biscotti are the perfect gift for friends and family. They're easy to make and everyone loves them.
nawaab saif
[email protected]I've been looking for a good biscotti recipe for ages. This one is definitely a keeper!
armandt heunis
[email protected]I'm not a big fan of anise, so I substituted almond extract instead. The biscotti still turned out delicious.
Dejan Dobrodolac
[email protected]These biscotti are a great make-ahead snack. They're perfect for packing in lunches or taking on road trips.
zaw j
[email protected]I love the simplicity of this recipe. It's easy to follow and the ingredients are readily available.
chibueze onwuka
[email protected]These biscotti are the perfect treat to enjoy with a cup of coffee or tea. They're crispy, flavorful, and just the right amount of sweetness.
Aubrianne Blackshear
[email protected]I was so excited to try this recipe, but I was disappointed with the results. The biscotti were dry and crumbly, and the anise flavor was overpowering.
Sehar Pervaiz
[email protected]These biscotti were a hit at my holiday party. Everyone loved the crunch and the subtle anise flavor. I'll definitely be making them again for my next gathering.
Charlie Hagert
[email protected]I've made biscotti many times before, but this recipe was by far the best. The dough was easy to work with and the cookies turned out perfectly crispy. I will definitely be making these again and again.
Hassan Imran
[email protected]These biscotti were delightful! The anise flavor was a unique and welcome twist on a classic recipe. They were crispy and flavorful, and the perfect accompaniment to a cup of coffee or tea.